INGREDIENTS

9" frozen pie crust, thawed

1 cup mascarpone cheese or cream cheese, softened

5 tbsp. lemon curd, divided (purchased or homemade)

2 cups fresh blueberries

INSTRUCTIONS

1

Preheat oven to 375°F. Press the pie crust into a 9" tart pan with removable bottom, or leave in the original aluminum pie tin. With the tines of a fork, pierce the bottom and sides. Bake until lightly browned, about 10 minutes; refrigerate until cool, about 10 minutes.

2

In a small bowl, stir together cheese and 3 tbsp. of the lemon curd until smooth. (If mixture is too thick to spread, stir in a small amount of milk.) Spread mixture in the bottom of the cooled tart shell.

3

In a medium-size bowl, gently stir the blueberries and the remaining 2 tbsp. lemon curd until thoroughly combined. Spoon the blueberries evenly over the mascarpone layer. Cover and chill 2 hours.

4

To serve, remove the sides of the tart pan if used; cut into wedges.

notes

Lemon curd can be found in the jam and jelly section of the supermarket.